Ingredients
- 350gr of flour
- 150gr of butter
- 150gr of sugar
- 3 egg yolks
- A pinch of salt
- 600gr Artigiana fresh ricotta
- 200gr of dark chocolate
- 50gr of candied citron
- Sugar to taste
- 1 whole beaten egg to brush the tart
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RECEIVE LISTPreparazione
Place the flour, adding the cold butter, sugar and eggs. Knead the dough until you get a homogeneous and compact compound, leave it wrapped in plastic wrap for about half an hour. In a bowl, mix the ricotta, the sugar, the chocolate and the candied citron into pieces. To regulate the amount of sugar, we advise you to taste, making everything more or less sweet according to taste. Roll out 2/3 of the shortcrust pastry in the pan, and pour in the ricotta. Roll it out and level it well. Roll out the rest of the shortcrust pastry and cut it into strips to place on the surface. Brush the whole tart with beaten egg and bake at 180° C for about 30-40 minutes.
